In a mixing bowl, combine olive oil, cumin, paprika, turmeric, coriander, cinnamon, minced garlic, lemon juice, salt, and pepper to create a flavorful marinade. Add your chicken thighs or breasts, ensuring they are fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, but for best results, allow it to marinate overnight for deeper flavor infusion.

While the chicken marinates, preheat your grill or a non-stick pan over medium-high heat. Add a drizzle of oil to prevent sticking and create a crispy exterior on the chicken. Ensure the pan is hot enough that a drop of water sizzles upon contact—this indicates your cookware is ready for cooking the Chicken Shawarma.

Carefully place the marinated chicken in the hot pan or on the grill. Cook each piece for about 5-7 minutes per side, turning only once, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C). Keep an eye out for a nicely charred surface, which will enhance the flavors and mimic traditional Shawarma cooking methods.

While the chicken is cooking, whip up your garlic sauce. In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, and a pinch of salt until smooth and creamy. Taste and adjust the seasoning as needed, ensuring the sauce has a vibrant burst of flavor to beautifully complement your Chicken Shawarma.

Once cooked, remove the chicken from the heat and let it rest for a few minutes. This allows the juices to redistribute, ensuring tender pieces. Slice the chicken into bite-sized pieces and serve it warm on a plate or in pita bread, generously drizzled with the creamy garlic sauce. Garnish with fresh vegetables or salad for a delightful and satisfying homemade meal of Chicken Shawarma with Garlic Sauce.